Tagliatelle con salsiccia e tartufo nero (tagliatelle with sausage and black truffle)
This dish makes the most of two iconic Umbrian ingredients: black truffles and sausage. The town of Norcia is the most famous in Italy for sausage and salumi production. Since the Middle Ages, the term "Norcino" (butcher from Norcia) has been synonymous with pork butchery and charcuterie (and even historically worked as surgeons). The talented "norcini" (butchers from Norcia) would travel around central Italy during the winter months to assist with the slaughter of pigs and the production of salumi.
Author: Woo Wei-Duan
Recipe type: First Course (Primo)
- 50 mls extra-virgin olive oil
- 1 garlic clove, skin removed and bruised
- 250 grams sausage, casing removed
- 400 grams egg tagliatelle
- 10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped
- 80-150 grams black truffle (jarred or if fresh, grated)
- Sea salt
- Black pepper, freshly ground
- Bring a large pot of salted water to boil.
- Meanwhile in a frying pan, add the olive oil and the garlic. Heat over medium heat until the garlic is coloured. Discard the garlic.
- Add the sausage to the pan and break it up with a wooden spoon. Cook until it is coloured, about 3 minutes. Turn the heat off.
- Boil the pasta (fresh pasta will take 1 to 3 minutes and for dried pasta, check the package for recommended cooking times). Drain the pasta and add to the sausage. Stir in the parsley, black truffle and salt and pepper to taste.
- Serve immediately.